Food Handlers Permit Test Questions and
Answers top rated A+
Transferring of pathogens from one surface to another - ANSWER-What is Cross
Contamination?
By cleaning and sanitizing - ANSWER-How can you prevent Cross Contamination?
Biological, Chemical, and Physical - ANSWER-What are the three types of hazards that
make food unsafe?
Leaving food out too long in the danger zone - ANSWER-What is Time-Temperature
abuse?
Touching hair/face, handling raw food, equipment, using restroom - ANSWER-What are
four situations where food handlers should wash their hands?
A plain band ring - ANSWER-What is the only jewelry food handlers can wear while
working?
Water and sanitizer - ANSWER-When using a three compartment sink to wash dishes,
what is the third compartment be filled with?
Diarrhea, vomiting, jaundice and a sore throat with a fever. - ANSWER-List four illness
symptoms a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - ANSWER-Where does Staphylococcus
come from?
Raw poultry and eggs - ANSWER-Where does Salmonella come from?
Ground beef - ANSWER-Where does E. Coli come from?
Improperly canned foods/Bulging Cans - ANSWER-Where does Botulism come from?
41 - 135 degrees Fahrenheit - ANSWER-What is the temperature Danger Zone?
155 degrees - ANSWER-What temperature should ground meats reach?
165 degrees - ANSWER-What temperature should poultry and reheated foods reach?
145 degrees - ANSWER-What temperature should seafood, beef, veal, lamb and pork
reach?
Answers top rated A+
Transferring of pathogens from one surface to another - ANSWER-What is Cross
Contamination?
By cleaning and sanitizing - ANSWER-How can you prevent Cross Contamination?
Biological, Chemical, and Physical - ANSWER-What are the three types of hazards that
make food unsafe?
Leaving food out too long in the danger zone - ANSWER-What is Time-Temperature
abuse?
Touching hair/face, handling raw food, equipment, using restroom - ANSWER-What are
four situations where food handlers should wash their hands?
A plain band ring - ANSWER-What is the only jewelry food handlers can wear while
working?
Water and sanitizer - ANSWER-When using a three compartment sink to wash dishes,
what is the third compartment be filled with?
Diarrhea, vomiting, jaundice and a sore throat with a fever. - ANSWER-List four illness
symptoms a sick employee must report to the manager/teacher.
Human mucous from sneezing and coughing - ANSWER-Where does Staphylococcus
come from?
Raw poultry and eggs - ANSWER-Where does Salmonella come from?
Ground beef - ANSWER-Where does E. Coli come from?
Improperly canned foods/Bulging Cans - ANSWER-Where does Botulism come from?
41 - 135 degrees Fahrenheit - ANSWER-What is the temperature Danger Zone?
155 degrees - ANSWER-What temperature should ground meats reach?
165 degrees - ANSWER-What temperature should poultry and reheated foods reach?
145 degrees - ANSWER-What temperature should seafood, beef, veal, lamb and pork
reach?
